More than just a cookbook, this extensive volume provides a complete understanding of fish, from their natural habitats and life cycles to what sauce they go best with. An extensive introductory section explains the various options for procuring good fish and provides information on fish farming, aquaculture, issues involving sustainability and harvesting, and buying and catching fish in an ethical manner. Every manner of fish cooking is covered as well, including pickling, salting, barbecuing, frying, potting, stewing, smoking, and more, with each technique accompanied by a classic recipe, among them sashimi and battered cod. This is a complete guide to fish designed for amateur cooks, seafood lovers, and adherents of the slow food movement alike.  

Hugh Fearnley-Whittingstall is the author of numerous cookbooks and was awarded the Glenfiddich Trophy for his food writing. He won the André Simon Food Book of the Year in 2006 for The River Cottage Meat Book and in 2001 for The River Cottage Cookbook. Nick Fisher is a fishing writer who contributes regularly to Shooting Times magazine. Simon Wheeler is a professional food photographer whose work has appeared in such books as Classic Cooks and The Main Course.